Sunday, September 25, 2011

Roasted Butternut Squash

With Fall come the cravings for Fall foods.  Within the last few years I have really started liking all kinds of squash.  Tonight I was planning on making a Martha Stewart recipe for twice baked butternut squash, but I got started cooking too late to make the recipe.  I opted to roast the squash with balsamic vinegar, olive oil, thyme  and rosemary cooked at 475F for 40 minutes.  The balsamic vinegar ended up tasting more vinegary that I expected and caused a coating on the butternut squash that made you taste the vinegar first and then the squash. I do think I will try this concoction again.

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